Description
These Luscious Red Velvet Cookies feature a soft and tender red velvet dough encasing a creamy, dreamy cheesecake surprise at their centers. Perfectly balanced with cocoa and a vibrant red hue, these cookies make an irresistible treat that combines the richness of cream cheese with the classic flavors of red velvet cake, baked to perfection for a delightful texture and flavor contrast.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon buttermilk (or milk)
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare the cream cheese filling: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until the filling is smooth and creamy, then set it aside for use later.
- Make the dry mix: In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa throughout the flour.
- Cream butter and sugar: Using a mixer or by hand, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which typically takes about 3-4 minutes.
- Add wet ingredients: Beat in the egg, vanilla extract, red food coloring, and buttermilk until the mixture is fully incorporated and spreads the vibrant red color evenly throughout the batter.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until a cohesive dough forms without overmixing to maintain tenderness.
- Assemble the cookies: Scoop out about 1 tablespoon of dough and roll it into a ball. Flatten it slightly, place a small amount of the cream cheese filling in the center, then cover with more dough, sealing the edges completely to encase the filling inside.
- Bake the cookies: Place the assembled cookie balls on the lined baking sheet spaced apart. Bake for 10-12 minutes until the edges are set but the centers remain soft and slightly puffy.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving, preserving the creamy filling and soft texture.
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- You can substitute buttermilk with regular milk if unavailable, but buttermilk adds a slight tang that complements the red velvet.
- For even-sized cookies, use a tablespoon measure to portion the dough.
- Do not overbake to keep the cookies soft; they will set as they cool.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
